When I heard late last year that there would be another New Orleans seafood place opening, I was disappointed because we aren’t lacking on good Cajun eats.

But the truth is, Tibideaux’s is a new concept for this area.

The head sous chef, Satch, has been professionally cooking for 12 years.

“We wanted to give everyone a family environment, serving creative Creole cuisine, with the best food possible,” he said. “Everything is made from scratch when you order it.”

And this is immediately apparent, from the hand-cut fries to the flavorful corn crab bisque.

Recommendations: With some difficulty, Satch chose the off-the-menu steak matador as his favorite entrée. It’s a grilled steak covered in peppercorn, served with two jumbo shrimp and topped with shrimp thermidor white wine sauce.

When I ordered the shrimp thermidor as my appetizer, I was skeptical of a $9.50 price tag for four jumbo shrimp with sauce. But when I received my beautifully prepared plate and took my first bite, all doubts were erased and I savored the creamy decadence with applewood bacon and a touch of cognac.

At the table to my left, Emily was dining at Tibideaux’s for the first time.

“I don’t live here anymore, and I got the catfish poboy, and it’s damn good,” she assured me.

Her friends Brittney and Kelly are regulars. Brittney was enjoying her red beans and rice with a giant side of homemade cornbread.

“It’s one of the best things I’ve gotten ‘cause it’s simple,” she said. “And I like the beef poboy.”

Kelly felt so strongly about the chicken breast stuffed with the crawfish cornbead dressing that she used an expletive we can’t run in print.

“The chicken is always juicy and tender,” Kelly said.

As for that dressing? Amen, hallelujah. I’m not a huge dressing fan — leave the dry, crumbly bread to someone else, I say — but in my stuffed flounder, this version was slightly sweet, moist, full of bite-size crawdads and perfectly complimentary to the flaky, melt-in-your mouth flounder.

The drink situation: includes a full bar with New Orleans-style specialty drinks. The bar manager, Shaggy, as he is affectionately known, splits his time between Tibideaux’s and Tokyo Japanese Steakhouse. His version of the Pimm’s Cup delighted my tastebuds with its simplicity and freshness.

Atmosphere: Pure New Orleans — laid back and comfortable, but refined. From the Tibideaux’s coasters to the eclectic décor to the water carafes placed on each table, casually elegant details abound.

Extras and Specials: The dessert. When a customer referred to the homemade desserts as “freakin’ phenomenal,” I knew I had to try one.

I went for the bread pudding with bourbon praline sauce and a side of smoked ice cream. Yes, smoked on the stove with wood chips. Don’t ask, it’s just food magic.

Check the chalkboard for the daily specials. There is live music on the patio two or three times a month and happy hour will be starting soon.

The verdict: Everything in this place is a well designed portrayal of the essence of New Orleans.

If you’re in the mood for a memorable and unique dining experience, make your way to Tibideaux’s.